Step 1

Position a rack in the upper third of an oven and preheat to 350ºF (180ºC).

Step 2

Trim the tough stems from the spinach, set aside a couple handfuls of whole leaves and coarsely chop the remainder.

Step 3

In a large fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until tender, about 6 minutes. Add all of the spinach, season with salt and sauté until tender, 2 to 3 minutes. Transfer to a plate.

Step 4

In a large bowl, lightly beat the eggs with the garlic and cheese. Season with the cayenne, salt and black pepper.

Step 5

Gently squeeze the liquid out of the spinach, then stir the spinach into the egg mixture. In an 8-inch (20-cm) ovenproof fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the egg mixture, reduce the heat to medium and cook until the eggs are set around the edges, about 5 minutes. Transfer the pan to the oven and cook until the eggs are set, 7 to 9 minutes more. Let cool briefly.

Step 6

If desired, invert the frittata onto a large plate. Cut into wedges and serve. Serves 4 to 6.

Step 7

Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012).